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Fiesta Salad https://www.metro.ca/userfiles/image/recipes/salade-pamplemousse-jicama-6076.jpg PT45M PT30M PT1H15M
Peel and cut oranges and grapefruit into supremes over a large bowl to catch the juice. Put supremes in juice. Add jicama and radishes and toss gently. Cover and refrigerate 30 minutes. In a small bowl, combine lime rind, yogurt, mayonnaise, honey, pepper and salt, stirring until smooth. Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over the lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.
8
4 4 5 3
4 oranges, cut into supremes 1 rio star grapefruit, cut into supremes 3 cups (750 mL) jicama, peeled and cubed 3/4 cup (190 mL) red radishes, slivered 1 1/2 tsp. (3 mL) lime rind, grated 3 Tbsp. (45 mL) fresh lime juice 3 Tbsp. (45 mL) plain fat-free yogurt 2 Tbsp. (30 mL) light mayonnaise 1 1/2 tsp. (3 mL) honey 1/4 tsp. (1 mL) Freshly ground black pepper To taste, Salt 4 cups (1 L) chopped romaine lettuce 1 cup (250 mL) pomegranate seeds 3 Tbsp. (45 mL) pumpkin seed kernels, toasted 2 Tbsp. (30 mL) chopped cilantro
Fiesta Salad

Fiesta Salad

Rate this recipe
4 Votes
  • Gluten-free
8
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    oranges, cut into supremes
  • 1
    rio star grapefruit, cut into supremes
  • 3 cups
    (750 mL)
    jicama, peeled and cubed
  • 3/4 cup
    (190 mL)
    red radishes, slivered
  • 1 1/2 tsp.
    (3 mL)
    lime rind, grated
  • 3 Tbsp.
    (45 mL)
    fresh lime juice
  • 3 Tbsp.
    (45 mL)
    plain fat-free yogurt
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    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L LIBERTÉ GREEK YOGOURT 2 X 130 G, 4 X 100 G OR EARTH'S OWN BEVERAGES 1.75 - 1.89 L

    TROPICANA 6 X 236 ML, 1.54 - 1.75 L IRRESISTIBLES REFRIGERATED JUICE 2.5 L LIBERTÉ GREEK YOGOURT 2 X 130 G, 4 X 100 G OR EARTH'S OWN BEVERAGES 1.75 - 1.89 L

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    SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    light mayonnaise
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  • 1 1/2 tsp.
    (3 mL)
    honey
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  • 1/4 tsp.
    (1 mL)
    Freshly ground black pepper

  • To taste, Salt
  • 4 cups
    (1 L)
    chopped romaine lettuce
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  • 1 cup
    (250 mL)
    pomegranate seeds
  • 3 Tbsp.
    (45 mL)
    pumpkin seed kernels, toasted
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  • 2 Tbsp.
    (30 mL)
    chopped cilantro
Imprimer ma sélection

Preparation

Peel and cut oranges and grapefruit into supremes over a large bowl to catch the juice. Put supremes in juice. Add jicama and radishes and toss gently. Cover and refrigerate 30 minutes.

In a small bowl, combine lime rind, yogurt, mayonnaise, honey, pepper and salt, stirring until smooth.

Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over the lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

Source : Texas Sweet

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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